I wanted spaghetti with meat sauce so we made this crazy pile of pasta where half the noodles are farfalle and the other half are elbow.
The sauce started as about six to eight ounces ground beef, three chopped garden tomatoes, canned plain tomato sauce, garlic powder, freshly ground black pepper, basil and Italian seasoning.
But then I threw in leftover julienne carrots, artichoke hearts, and a handful of kalamata olives.
Topped the whole mess with crushed red pepper.
Scrumptious.
No comments:
Post a Comment